Ingredients
1 Lb Felicetti Organic Cavatappi
2 Red peppers, Sliced Thin
1 Onion, Sliced Thin
3 Tablespoons Olive Oil
5 Calabrian Chilli, seeded, plus 1 tablespoon of the liquid they are packed in
1/2 teaspoon Red Pepper Flake
2 cloves of Garlic, Sliced Thin
2 Tablespoons Tomato Paste
1 Pint of Heavy Cream
Pecorino Romano To Taste
Salt to taste
1 Tablespoon of Cold Butter
Directions
To remove the skin of the peppers, coat with a touch of oil and then place in the oven under the broilers and cook until the skin starts to char slightly, moving the peppers around until evenly charred all the way around. Once charred, place in a bowl and cover in plastic wrap and let it steam for 15 minutes. While that steams, prep the rest of the ingredients.
Slice the onion and garlic thinly, measure out the chili flake and seed the Calabrian Chili and leave them whole along with a little of the oil they were packed in.
By now the peppers should be steamed. Using your knife, scrape the skin off the peppers, remove the seeds and stem, and cut them into thin slices.
Add a few tablespoons of olive oil, salt and pepper in a large frying pan and saute onions until soft.
Add the peppers. Cook for a few minutes until the onions are fully translucent and soft and starting to brown slightly. Then add the garlic, chili flake, Calabrian chilis and cook until the garlic softens and begins to slightly brown around the edges.
Add two tablespoons of tomato paste and then incorporate that into the vegetables and cook for 2-3 minutes.
Add cream, lower the heat to medium and cook for about 5 minutes or until the cream has thickened.
Let cool slightly and then blend until smooth.
Cook the pasta until slightly undercooked. Keep some of the pasta water.
Slowly melt in a tablespoon of cold butter into the sauce and adjust the seasoning before adding the pasta.
Drain and add the pasta to the sauce with a tablespoon or two of the pasta water, marry the sauce and the pasta until the pasta becomes perfectly al dente.
Turn the heat off, toss in some pecorino Romano until creamy and thickened and then plate with a bit more pecorino cheese and enjoy.
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